Turkey & Dressing Casserole

Hazel's Hot Dish Recipe of the Week

Turkey & Dressing Casserole

4 or 5 five pounds of turkey
1 teaspoon salt
Boil turkey. Add salt. Set aside.

Cornbread for Dressing:
2 tablespoons vegetable shortening
2 cups self-rising cornmeal
1 3/4 cups buttermilk

Preheat oven to 450°. In a 10 inch iron skillet, heat shortening until hot but not smoking. Combine meal and buttermilk; mix well and pour in heated skillet. Bake 20 minutes or until golden brown. Cool and crumble in a large bowl.

8 slices while bread
Toast and tear in pieces add to cornbread
2 large onions chopped
2 ribs celery
1 stick butter
Saute onions and celery in butter until tender. Add to bread mixture.

5 eggs
Boil 3 eggs. Peel, chop and add to above mixture.
Break two raw eggs into mixture.
3 tablespoons dried sage
1 tablespoon cider vinegar
1 teaspoon salt
1 teaspoon pepper
turkey broth

Add remaining ingredients with enough broth to make the mixture the consistency of thick cake batter. Place 1/3 dressing in 9 x 13 greased and floured baking dish; add turkey and remaining dressing. Bake at 375° 45-minutes or until done.